Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

“…Whey protein b-lactoglobulin partially unfolds and a small amount of a-lactalbumin (~7.6%) denatures and precipitates during pasteurisation of acid whey at 75°C for 15 s (Purwanti et al 2022). Although these changes do not lead to a significant change in overall protein hydrophobicity (Purwanti et al 2022), prolonged and more intense treatments such as heat treatments at 25°C-90°C and pH 3-10.5 for 10 min (Chandrapala et al 2016), and at 65°C-85°C for 10-30 min (Parris et al 1993) are reported to change hydrophobicity of whey proteins and cause protein aggregation in acid (Chandrapala et al 2016) and sweet (Parris et al 1993) whey. Such changes could cause detrimental effects to the stability, shelf life and the sensory attributes of the final product.…”

“…Whey protein β‐lactoglobulin partially unfolds and a small amount of α‐lactalbumin (~7.6%) denatures and precipitates during pasteurisation of acid whey at 75°C for 15 s (Purwanti et al . 2022). Although these changes do not lead to a significant change in overall protein hydrophobicity (Purwanti et al .…”

“…Although these changes do not lead to a significant change in overall protein hydrophobicity (Purwanti et al . 2022), prolonged and more intense treatments such as heat treatments at 25°C–90°C and pH 3–10.5 for 10 min (Chandrapala et al . 2016), and at 65°C–85°C for 10–30 min (Parris et al .…”